Making Cocktails with herbs Cocktails with Herbs Making Cocktails with Herbs Herbs can be used for a variety of reasons, whether you are using them for medicinal purposes or for culinary enhancements. Most people may not have given enough thought to adding certain herbs to a refreshing summer cocktail, but each herb can provide your favorite beverage with an interesting twist. Of all the herbs that can be used in a cocktail, perhaps the most popular is the mint herb. In addition to using mint in your refreshing beverages, you can also add the green and spicy flavors of a variety of herbs that you may already have in your backyard or kitchen. This is one additional reason to consider creating your own herb garden. Not only can you create fantastic meals, you can relax with a flavorful drink. Mint Mint is a type of perennial plant that is relatively easy to grow in your own home. It is considered to be one of the more popular herbs that are used in alcohol beverages. There are a variety of types of mint, some of which include spearmint, peppermint, apple mint, and pineapple mint. Peppermint has lavender flowers and dark green leaves. Spearmint has pink flowers and lighter green leaves that are pointy.

Apple mint has light green leaves and pineapple mint has white-banded green leaves. This herb can add a cool and slightly sweet flavor to your cocktails whether you want to enjoy a mojito, margarita or other type of beverage. Watermelon Mint Margaritas Thyme Thyme is an herb that is widely used in the culinary world. It is used across the world such as in Mediterranean, Indian, French, Levantine and Spanish cuisines. It is most often used to add flavor to meats, stews and soups, but can also add a slightly bitter note to cocktails. It also adds green flavors and can give the impression of gin minus the overpowering flavor of juniper. It is used to counterpart flavors that include lemons, pears and apples. Lemon Thyme Martinis Basil Basil is another herb that can easily be grown in the comfort of your own home. It is considered to be the king of herbs by most gardeners. It is a fragrant herb that has more than 50 different species. Basil has a strong and distinct flavor that gives off a peppery edge with a savory and sweet note. It adds a rich and spicy flavor to your cocktails.

Drinks Containing Basil Oregano Oregano is a part of the mint family and is a low-growing type of perennial plant. It is native to the Mediterranean and Western Europe. It is closely related to and sometimes called wild marjoram. The Greek, or Italian oregano is the most widely used type in the culinary and cocktail worlds. The flavor that oregano adds to cocktails is similar to that of sage and basil. It adds a note to the cocktail that is warm, green and spicy. Bloody Mariana Sage Sage is an herb that is native to the Mediterranean. It is another type of low-growing perennial and is an evergreen shrub that has lavender flowers. It has been used for thousands of years for its medicinal properties, but is even more widely known in the culinary world for flavoring bread stuffings, pork and poultry. Sage has an enticing aroma and a strong flavor that can overpower food or cocktails if too much is used. The flavor is fern-like, woody and musky and has notes of warm decay, white pepper, and menthol. You can help release some of the essential oils by gently rolling a leaf in your fingers before adding it to the cocktail.

Vanilla, Pear and Sage Chamomile Chamomile is one of the oldest herbs that is known for its medicinal properties. It was used by the Egyptians as a cure for ague and the Egyptians offered it to their gods. The aroma of the fresh flowers of chamomile can be compared to that of certain apples. The flavor of chamomile is mild and relaxing. Many drink a chamomile tea as part of a nighttime ritual to help them relax better and fall asleep easier. Add the earthy and floral flavor of this ‘ground apple” to your favorite cocktail, or make a creation of your own.

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Farm Fresh Goods Most all of our botanicals are sourced directly from the farmers and growers — this allows us to provide you with premium products at competitive prices Co-Packing & Private Label In addition our blending and milling services allow us to provide full-service co-packing solutions and private label contract packaging services to companies of all sizes © 2016 Monterey Bay Spice Company, Inc. Our Newsletter - Sign Up Mint - Mojito Mint Plants | Buy Online | The Growers Exchange Mojito Mint Plants Mentha x villosa If you are herb gardening and you are cooking, there is every reason to include mint mojito plants, especially this famous variety. While recipes call for any available variety of Spearmint, the real mojito can only be made with the true Mojito Mint. This culinary herb , a native to Cuba, was previously impossible to get in North America but thanks to Toronto mojito enthusiast Catherine Nasmith who visited Cuba in 2006, we now have the authentic plant from Cuba. Not just great in beverages, Mojito Mint also makes a great seasoning for meats and confections.

It is clearly different from most other mints - the scent of this aromatic herb and flavor are agreeably mild and warm, not pungent nor overly sweet like other mints. Recent studies have also concluded that the smell of Mint Plants has been proven to stimulate brain activity and may be useful before a test as well as in the kitchen! Mentha x villosa Characteristics: 'Mojito' Mint is a spearmint native to Cuba essential in making the refreshing summer drink. 'Mojito' is easy to grow and makes a wonderful potted plant for beginners. Light: Plant in full sun to partial shade. Water: Water when soil seems dry to the touch. Mint does not like constantly soggy soil. Soil: Your mint will thrive in well-drained soil of average quality and pH. Use: A refreshing herbal perennial used not only to make Mojitos, but also to make teas, desserts, and as a great seasoning for meats. 7 Summer Herbs and How to Use Them | TakePart Comments 7 Summer Herbs and How to Use Them Warm weather has arrived, so add a fistful of basil here and a blanket of chopped mint there.

(Photo: Getty Images) May 27, 2015· 5 MIN READ Jane Lear is a regular contributor to TakePart and the executive editor of CURED, a magazine devoted to the art and craft of food preservation. She was on staff at 'Gourmet' for almost 20 years. “What’s the best way to go about growing herbs for the kitchen, and what are some ways to use the harvest?” —Laurie Eyre I grew up eating out of a garden, and I don’t think it would have ever occurred to my parents to buy tomatoes, pot greens, or fresh herbs from the store. Fresh herbs, in fact, were rare to nonexistent in many supermarkets until a decade or so ago, which is why I’ve always grown them, even if I’ve only had room for small pots of rosemary, thyme, and chives on a fire escape or a sunny windowsill. When you compare the cost of a modest herb garden with that of harvested fresh (or not-so-fresh, as the case may be) herbs, whether sold in large, impossible-to-use-up bunches or itty-bitty plastic clamshells, you’ll see that they are a big return on a relatively small investment.

Home is where the herbs are, in other words, and that’s because so often their distinctive flavors and aromas are what compel me into the kitchen. Judging by the great response to last week’s column on growing herbs , I am not alone. So here are seven of my favorite herbs (it was so difficult to choose!) and summery things I like to do with them. Basil Genovese (aka sweet or Italian) basil and tomatoes go together like, well, basil and tomatoes, but don’t stop there. Tear the leaves into small pieces, then work them into softened butter and use it for corn on the cob, boiled new potatoes, or steamed green beans or fish. Then, of course, there is pesto—reason alone for summer. “Pesto is the sauce the Genoese invented as the vehicle for the fragrance of a basil like no other, their own,” writes Marcella Hazan. “But never mind, as long as you have fresh basil…you can make rather wonderful pesto anywhere.” And in no time flat, if you use Hazan’s food-processor method . Thai basils are wonderful in all manner of Southeast Asian curries, stir-fries, and salads.

Bay Bay thrives in warm climates but can be happy in cooler regions if it’s kept, for instance, on a sheltered, sunny deck. A small bay tree makes a good container plant and adapts well to indoor life once the weather turns chilly. A mainstay flavoring in French and Mediterranean kitchens, bay deepens and brightens soups, stews, and other dishes. Stuff a whole fish with bay, fennel, and lemon before grilling , or add a leaf or two to fish chowder or stew or a shrimp or crab boil. You can also soak the leaves in water, then thread them between the pieces of meat in lamb or chicken kebabs before grilling, or use a leaf to flavor white beans or lentils for a salad. Because the fresh leaves are slightly bitter, they are at their best when picked a day or two ahead and allowed to wilt before using. As the edges are sharp, always remove a bay leaf from a dish before serving.

Mint This herb comes in many cultivars, but my kitchen mint of choice is spearmint; it’s sweeter and more nuanced than, say, peppermint, which is more commonly used as a flavoring for ice cream, candy, and toothpaste. Spearmint makes an excellent simple syrup (see “Herbal Sodas and Tisanes,” below) for iced tea or fruit salad, but it also gives a refreshing boost to a cucumber-and-garlic tzatziki or tabbouleh , as well as vegetables such as peas, carrots, eggplant, summer squash, tomatoes, and zucchini. A salsa made with handfuls of mint, cilantro, dry-toasted cumin and/or coriander seeds, a few fresh green Thai chiles, and salt, all whizzed up in a food processor, then brightened with a bit of fresh lemon juice, adds pizzazz to just about anything. Even though spearmint works just fine in mojitos, if you are a die-hard fan, you may want to grow true Cuban mojito mint for a summer’s worth of parties.

Related: Cheap, Sustainable, Delicious: Quinoa Salad With Walnuts and Mint Rosemary Like sage, rosemary is often thought of as a wintry herb, used in stuffings and hearty stews and other dishes that are cooked long and slow. But this herb’s resinous, resonant flavor and aroma stand up beautifully to summer’s cooking methods. Put whole branches in a marinade for pork or lamb, or place on a charcoal grill for aromatic smoke. Stripped of their leaves, the branches can be soaked in water for about 30 minutes, then used as skewers for kebabs. Fresh rosemary sprigs are sturdy enough to stand in for swizzle sticks in gin and tonics. Tarragon Tarragon sprigs don’t keep long—the leaves turn dark and can become moldy—so this herb is a smart choice for the garden. When shopping for seeds or small plants, choose French tarragon, not Russian tarragon, which is inferior in flavor and aroma. With its suave, insinuating, anise-like character, tarragon is best used with a judicious hand.

In the U.S., the herb shines, most famously, in green goddess dressing , but try it in infused melted butter for steamed artichokes or lobster; add it to summer vegetable stews and sautés (it has a great affinity for carrots); or use it with lentils, fish, chicken, deviled eggs, or mayonnaise-based salads such as egg, chicken, and lobster. Thyme The gentle, lingering warmth of thyme makes this herb extremely versatile. You’re familiar with it, of course, in long-cooked stews, roasts, and braises, but fresh, it’s stellar in marinades for chicken, pork, or lamb or scattered over steamed or sautéed carrots, zucchini, or summer squash. For one of the fastest, simplest weeknight suppers ever, combine thyme leaves with chopped parsley, basil, mint, and marjoram. Stir in some of your best extra-virgin olive oil, then add to hot cooked pasta and halved cherry tomatoes. Lemon thyme, with its resinous-citrusy aroma, is terrific with seafood, vinaigrettes, and fruit salads.

Savory Young savory plants aren’t as popular as other Mediterranean herbs (thyme, marjoram, and oregano) at nurseries and farmers markets, so when you see them, pounce. You aren’t likely to see cut savory at the supermarket, and its pungency adds depth and, yep, savor to all sorts of dishes. Summer savory has tender leaves and is an annual; winter savory, which has woodier stems and tougher evergreen leaves, is a perennial. In general, the two types may be used interchangeably; winter savory, which is more peppery, should be used in smaller amounts. That said, summer savory is especially good with robust fish like mackerel and bluefish; finely chopped, it’s delicious in potato, bean, lentil, or grain salads. The chopped leaves (and sometimes the flowers) of winter savory are traditionally added to fish stews or soups, pizzas, and white bean dishes. Winter savory is also used to coat the Provençal cheese called Banon, and you can achieve a similar effect by scattering it over plain fresh goat cheese.

If you like, up the ante by adding chopped thyme, marjoram, and/or rosemary; the same treatment is a surefire way to elevate the olive mix from the supermarket. Related Jane Says: Dried Homegrown Herbs Make for Flavorful Winter Cooking Herbal Sodas and Tisanes In The New American Herbal, Stephen Orr gives a recipe for chamomile syrup that, he writes, can be used with any herb that works well in tea, including mint, lemon verbena, lemongrass, pineapple sage, lemon basil, and even thyme or rosemary. Orr likes the calming effect of a chamomile-infused syrup with some soda over ice. “If you want to ‘get it up on its feet’ (to borrow a phrase from an old film noir) then add a splash of gin,” he notes. To make 2 cups of Orr’s chamomile syrup, bring 2 cups water to a boil in a small saucepan. Stir in 2 cups sugar and simmer for a minute or so. Turn off the heat, stir in 1 cup packed fresh or dried chamomile flowers, and let steep 15 minutes.

The flowers will release sediment from their fuzzy centers, so strain the mixture through a cheesecloth-lined sieve. Pour the strained syrup into a bottle with a stopper and chill; it will last for a couple of weeks in the refrigerator. To serve, pour a few tablespoons of the syrup over ice and top with soda water. True teas are brewed from true tea leaves, from the plant Camellia sinensis. Teas made from fresh or dried herbs are more correctly called tisanes. “Some, such as holy basil, anise hyssop, mint, and lemon balm, make excellent tisanes all on their own,” writes Orr. “Most often I grab a little of this leaf or that leaf straight from the garden and add it to ordinary black or green tea, jasmine tea, or yerba mate and pour hot water on top, then let them steep for a few minutes. I add this to several cups of cold water in a pitcher and serve it over ice.” I am so there.

Common Culinary Herbs and Spices Common Culinary Herbs and Spices Posted by Nava | 31 Comments As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices ), the focus here is culinary. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes. BUYING, STORAGE, AND USAGE TIPS When buying herbs and spices by weight, buy only what will fit into an average-size spice jar. In other words, don’t stock up. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency. Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture. When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry. Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor.

Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor. ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Try adding anise to fruit pies, relishes and chutneys, and dark breads. In Indian cuisine, anise is occasionally used in pilafs and braised dishes. ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. It is most commonly sold in ground form, though the whole berry is available in spice shops and is used in pickling and to flavor broths and marinades. The mildly spicy-sweet flavor of ground allspice enhances apple desserts, banana breads, spice cakes, cookies, chutneys, and recipes utilizing squash, pumpkin, or sweet potatoes.

BASIL is one of the most relished of herbs and one that has an important place in herbal lore and legend, spanning many ages and cultures. In the summer, the intoxicating scent of fresh sweet basil fills produce markets, and its brief season should be fully enjoyed. Though basil makes an excellent dried herb whose sweet-and-spicy flavor is welcome in many dishes, the result is very different when using it fresh. Fresh basil is the main component of pesto sauces and has a special affinity with tomato-based pasta sauces and fresh tomato salads (as in the classic tomato, mozzarella, and basil salad). Dried basil is good in soups, marinades and vinaigrettes, grain dishes, herb breads, and omelets. It may also be used to flavor tomato sauces when fresh basil is unavailable. BAY LEAVES are the whole, dried leaves of the bay laurel tree and are most useful in long-simmering recipes, such as soups and stews, where their flavor has a chance to permeate. Its warm, somewhat “woodsy” character lends itself especially well to recipes that contain tomatoes, beans, corn, and potatoes.

CARAWAY SEEDS, the seeds of a biennial plant native to Europe, have a sharp, distinctive taste that puts them in the category of flavorings that are either loved or intensely disliked. They are best known for adding zest to rye and pumpernickel breads; try expanding their use to flavor recipes emphasizing potatoes or other root vegetables (such as parsnips or turnips) as well as cabbage varieties. CARDAMOM, derived from a plant native to India, is available in whole or ground form. Bought whole, the seed pods must be opened, revealing several small, dark seeds. These aromatic seeds have a flavor that is hard to describe, but is appropriate for both sweet and savory dishes. The whole seeds lend an aromatic quality to grain dishes, especially fruit-and-nut grain pilafs as well as curries containing potatoes or peas. In ground form, cardamom may be used in the same sort of baked goods in which you’d use allspice—squash, pumpkin, or sweet-potato pies, for example, or batter breads. It may also be used to season those same vegetables when they are served as side dishes.

CAYENNE PEPPER is perhaps the hottest of ground spices, ground and dried from a very hot variety of a pepper of the capsicum genus. A small amount goes a long way and is used to give fiery flavor to Mexican, Indian, and some Southeast Asian cuisines and is also useful in spicing Creole and Cajun specialties. Cayenne pepper lends itself to vegetable or bean stews, curries, chilies, spicy cold noodle dishes, and hot-and-sour dishes. CHILI POWDER is a blend of spices with dried, ground red chili pepper as its base. The blends available in Spanish groceries, spice shops, and natural-food stores will be more robust and aromatic than those bought in supermarkets; you will also be able to choose from among milder and hotter varieties. The consistent ingredients, along with chili pepper, often include cumin, oregano, and garlic, but may also contain salt and other seasonings as well. Use chili powder to flavor bean stews and soups. It’s a logical addition to tomato-based enchilada sauces, but try adding it to a tomato-based pasta sauces as well to add a warm note.

Chili powder is good in some Oriental-style sauces such as peanut or sesame sauce for noodles. CHIVES are a member of the lily family, whose relatives include onions, scallions, and garlic. Fresh chives are rarely seen in produce markets, but are easily grown in the kitchen garden—in fact, they proliferate like mad. Dried chives are commonly available, on the other hand. The flavor of chives is very much akin to that of scallions, yet more delicate, which makes them delightful to use raw when available fresh. Fresh chives add flavor to baked potatoes, potato salads, and in fact, most any fresh vegetable salad. Use dried chives in dips, dressings, soups, and sauces, where they will have a chance to reconstitute. CILANTRO is an herb that is never available in dried form, since its pungent flavor and aroma seem to dissipate almost entirely when dried. Sometimes referred to as Spanish or Chinese parsley, this is the same herb whose seeds are the spice coriander. Fresh cilantro is becoming more widely available in produce markets. Italian parsley is often recommended as a substitute for cilantro, although the effect is not the same at all.

Cilantro has a unique flavor and aroma that some savor and others dislike. It is used widely in Mexican, Indian and Asian cuisines. Cilantro adds an unusual zest to pinto bean stews, Spanish-style tomato sauces for enchiladas, tacos and the like, curried vegetable stews, and corn dishes such as corn-stuffed peppers. CINNAMON is derived from the dried inner bark of the cassia tree, a small evergreen. One of the earliest spices recorded, cinnamon is also one of the most familiar and commonly used. A sweet, aromatic spice, cinnamon is often a component of curry blends and is a fixture in many baked goods, including custards, puddings, cakes, cookies, and fruit pies. Squash, pumpkin and sweet potatoes, whether in pies or as side dishes, always benefit from a sprinkling of cinnamon. Whole cinnamon sticks are nice to add to stewing fruits and simmering beverages, such as hot mulled cider. CLOVES are a pleasant, sweet spice like cinnamon, but have a stronger flavor and a sharp aroma. Whole cloves are the buds of the evergreen clove tree.

Stewed fruits benefit from a handful of whole cloves while they are simmering, and fragrant pilafs are made even more so by addition of some whole cloves. You may leave the cloves in the dishes you are making, but you may not enjoy biting into one, since the flavor is somewhat bitter. Ground cloves are often used in conjunction with cinnamon in baked goods, fruit pies, and squash, sweet-potato, and pumpkin recipes. Cloves enhance the flavors of apples and bananas in desserts and are occasionally used in curries and chutneys. CORIANDER is the aromatic seed of the herbal plant whose leaves are known as cilantro. This is a spice whose complex flavor falls somewhere between sweet and spicy. It’s usually one of the three main components of curry mixes along with cumin and turmeric. In Indonesian cookery, coriander is a common seasoning for tempeh recipes. In general, it’s an excellent flavoring for bean dishes of many sorts. Corn and cabbage recipes as well as vegetable relishes and hot-sweet chutneys are enhanced by the flavor of coriander. CUMIN is the golden-brown seed of a small herbal plant native to the Mediterranean, Middle East, and North Africa.

Cumin’s spicy and pleasantly hot flavor makes it a favorite seasoning in several ethnic cuisines; its zesty quality reduces the need for salt. You will find cumin used extensively in curry blends and chili powder; in those spice mixes or on its own, it is an important seasoning in Indian and Mexican cuisines. Cumin is also frequently used in Middle Eastern and Spanish cookery. Use cumin in soups, tomato-based enchilada sauces, bean dishes, and vegetable stews. Spinach, lentil, and tempeh recipes often benefit from the addition of cumin. A pinch of cumin in breads is an old European tradition, and this works particularly well in cornbread. CURRY POWDER is a blend of spices used in Indian cuisine with some constant ingredients and some that vary. Indian specialty-food stores and spice shops are good places to get fresh, aromatic curry blends with a choice of varying degrees of hotness. The supermarket variety often tastes and smells rather flat.

The most notable and constant elements of curry powders are cumin, coriander, and turmeric; the variables may be any of cayenne pepper, mustard, fenugreek, along with some sweet aromatics such as cinnamon, nutmeg, cloves, or cardamon. Almost any good Indian cookbook will give several variations of curry spice blends, which may be made at home by grinding whole spices or, even simpler, by combining good, fresh ground spices. Aside from its obvious use in simplified Indian curry recipes (authentic Indian dishes usually combine individual curry spices in the recipe rather than using prepared curry powder), use curry powder to add zest and color to simple grain pilafs, lentil soups and stews, potato dishes, and egg recipes such as quiches or frittatas. DILL WEED and DILL SEED are both products of a tall, feathery annual plant that is a favorite kitchen-garden herb. The seeds, less commonly used than the leaves, are used in pickling and may also be used as a milder substitute for caraway seeds in breads or as a topping for potato, cabbage, and casseroles.

Fresh dill is available for a few months out of the year, but may be hard to come by during the colder months. Dried dill is a fairly good standby for fresh when necessary. Fresh or dried, dill has a special affinity with tomatoes and cucumbers. Few summer salads are more simple or more refreshing then sliced cucumbers with coconut yogurt and chopped dill. Fresh or dried, dill is an excellent herb in hot and cold soups and is an offbeat addition to omelets. Use dill in spinach pies and herb breads as well. FENNEL SEED is a small, elongated seed that, used whole or ground, imparts a subtle anise or licorice flavor. Fennel seeds are used in some traditional Italian bread recipes and stews. In Indian cookery, they add a pleasant flavor and aroma to grain pilafs and curries. A few fennel seeds tossed into fresh fruit salads add an offbeat twist. Try green beans or root vegetables such as parsnips with a hint of the whole or ground seeds. FENUGREEK is a less common aromatic spice and is actually a legume, something like a mung bean.

Its somewhat bitter flavor and strong aroma warrant subtle application. Fenugreek appears as an element of Indian curries and chutneys and is used as a pickling spice in the Far East. FIVE-SPICE POWDER, a blend of spices used in Oriental cookery, is increasingly available in natural-food stores as well as in spice shops and Oriental groceries. The same five spices are not always used, but some of the most common components are anise, fennel, cloves, black pepper, cinnamon, and ginger. The overall effect is sweet and slightly spicy, with a licorice undertone, since either anise or fennel is always present. Five-spice powder, subtly used, is a nice addition to grilling sauces, black bean sauce, and miso sauces. GARLIC is well known and almost universally loved by good cooks across many cultures. A member of the lily family and related to onions, shallots, and the like, garlic has long been esteemed equally for its medicinal properties and its culinary qualities. The uses of garlic are familiar and too numerous to list. It appears extensively in the cuisines of Italy, India, Mexico, the Orient, Southeast Asia, the Middle East, and many more.

Fresh garlic is almost always preferable, but garlic powder is an acceptable substitute in breading mixes for frying foods or in blended dips, where the flavor of raw garlic may be too strong. GINGER is the underground rhizome-like root of a tropical plant. There’s much to say about fresh ginger, so it is under a separate entry. Ground ginger should generally not be considered a substitute for fresh ginger, but rather a hot-sweet, fragrant spice more appropriate to baked goods. Gingerbread is one that comes to mind immediately, but it is almost as common as spice for pumpkin and squash pies. Ground ginger is also a pleasing enhancement for apple desserts, as well as for sweet-potato or winter-squash side dishes. GINSENG is the name of a root whose shape often resembles the human figure. Though it is not a culinary herb in the strict sense, it is included here for definition. Ginseng’s presumed medicinal powers have been widely publicized. Ginseng is frequently marketed as a universal tonic for well-being, a general panacea for numerous ailments, and for its supposed powers as an aphrodisiac. No conclusive proof is available for its claims, but the commercial value of ginseng continues to grow.

It has been brought under cultivation both in Asia (particularly in Korea) and in North America. Ginseng is now being incorporated into soft drinks marketed by natural-food companies and is also available in the form of liquids and powders (to be used in beverages or as tea) as well as in capsule form to be taken as a supplement. MACE, the filigreed, red encasement surrounding the nutmeg kernel, is dried and ground for use as a spice. The flavor is similar to that of nutmeg, but milder. Like nutmeg, a little mace goes a long way. Substitute mace for nutmeg wherever you wish (see nutmeg entry for suggestions). MARJORAM is an herb so closely related to oregano that the two share the botanical name origanum, which is from the Latin meaning “joy of the mountain.” Marjoram is slightly sweeter, yet somewhat sharper than oregano, so inasmuch as the two may be used interchangeably, marjoram should be used sparingly.

Use marjoram in conjunction with other dried herbs to flavor vegetable dishes, Italian-style tomato sauces, bean stews, pizza sauces, soups, grain dishes, and vinaigrette salad dressings. MINT is the general term used for a variety of highly aromatic herbs, the most common of which, for culinary purposes, are peppermint and spearmint. The fresh scent and menthol flavor of the mints are delightful, and they are popular and prolific kitchen-garden herbs. In Indian cuisine, fresh mint is commonly used in chutneys and in the palate-cooling relishes known as raitas, to add a refreshing note. Fresh mint is also a standard ingredient in the popular Middle Eastern tabouli. In a pinch, use dried mint as a substitute for fresh in such recipes, but the effect will not be the same. There is no substitute for fresh mint in beverages or as a garnish for fresh strawberries or melons, fruit salads, and chocolate puddings. MUSTARD is the tiny, round seed of an annual plant native to Asia and is the spice used to make the popular condiment of the same name. Available in whole or ground form, the flavor of mustard seeds is subtly hot and slightly biting.

Use dry mustard in soups, salad dressings, grain dishes, potato dishes, chilies, and curries. NUTMEG is the seed of the small pear-shaped fruit of the nutmeg tree. The hard, nutlike nutmeg seed is optimally used freshly grated, however, the spice is more commonly sold and used in its dried, ground form. A sweet spice, nutmeg is a familiar flavoring in eggnog, custards, pumpkin and sweet-potato pies, and spice cakes. It is often one of the spices used in curry mixes, and has a special affinity with winter squashes and spinach. OREGANO, a close botanical relation to marjoram, has become familiar to the North America palate through its use in popular Italian dishes such a pizza and spaghetti sauces. Oregano is a splendid kitchen-garden herb. Used fresh, it is especially nice in green salads and tomato salads. In dried form, it is a widely available, inexpensive herb useful in traditional Mexican, Italian, Greek, and Spanish recipes. It’s also a common addition to salad dressings and does much to enhance the flavor of soups, grains, bean dishes, and pasta sauces.

PAPRIKA is ground from a dried, sweet Capsicum pepper. Its slightly sweet, warm flavor adds savor to tomato-based sauces, pastas, French-style salad dressing, and potato dishes. Its bright red color makes it an excellent garnish sprinkled on casseroles, vegetable pies, dips, and pâtés. PARSLEY is a commonly used fresh herb that just doesn’t translate well into dried form. Fortunately, fresh parsley is easy to grow on the windowsill and is also available inexpensively year-round, so there is little reason to buy this nutritious herb in dried form. The fresh, mild herbal flavor of parsley is welcome in many culinary categories, including salads and salad dressings, soups, grain and bean dishes, casseroles, omelets, vegetable dishes, and herb breads. When buying parsley, choose the Italian, flat-leafed parsley for cooking, since it’s more flavorful, and reserve the use of the curly-leafed parsley for garnishing. PEPPERCORNS are the whole, dried berries of an evergreen vine. Pepper is the second most commonly used seasoning after salt, not surprisingly, so its uses are too numerous, and too obvious, to enumerate here.

It is worth noting, however, that it’s preferable to buy whole black or white peppercorns and grind them as needed than to buy pre-ground pepper. The difference in aroma and flavor is appreciable. POPPY SEEDS are the tiny, round seeds of the beautiful and notorious opium poppy flower. The seeds contain none of the drug, but are thought to have a slightly calming effect. Poppy seeds come in colors ranging from white to gray to black, but the best ones are the darkest. Their nutty flavor makes them a special addition to spice cakes and seed cakes and an excellent topping for breads and rolls. In addition, poppy seeds are a nice seasoning for noodle dishes, cabbage dishes, casseroles, and dishes utilizing root vegetables such as parsnips. RED PEPPER FLAKES come from the fruit of a pungent, fiery member of the Capsicum genus. Combining the seeds with the dried flesh of the pepper, this extremely hot spice is used in some of the incendiary dishes of India, Southeast Asia, Mexico, and in Cajun recipes from Louisiana. Even ¼ teaspoon added to an average recipe will yield quite a nippy result.

ROSEMARY is the slender leaves of a small evergreen shrub and has a well-known legacy in folklore as the herb of remembrance. You’ll certainly remember rosemary if you don’t use it sparingly, since its strong, piney flavor can be overwhelming. Rosemary is traditionally used to season lamb, chicken, and stuffing. In the vegetarian realm, it may be used to flavor vegetable stews, herb breads, and tomato soups or sauces. SAFFRON, by far the most expensive of all spices, is derived from the dried, brilliant-yellow stigma of the autumn crocus. It lends its color to any food it touches; its flavor, on the other hand, is delicate. Saffron is primarily used in rice dishes, such as fruit-and-nut pilafs or the Spanish classic arroz con pollo, and is also utilized in some French and Middle and Far Eastern cookery and sometimes, but less commonly, in Indian cuisine. A common substitute for saffron is turmeric. SAGE is the leaves of a small evergreen plant. Its strong, complex taste is best known as a flavoring for stuffing and sausages.

When preparing foods such as TVP, tempeh, or seitan, all of which can be used as meat substitutes, seasoning with sage can add to the meatlike sensation. Sage may also be used, rather sparingly, in salad dressings, grain dishes (try it on wild rice pilaf) and soups, particularly pumpkin or squash soups. Dried leaf sage is preferable to ground sage. SAVORY comes in summer and winter varieties that may be used interchangeably. Summer savory, an annual plant, is more widely available and has a milder, sweeter flavor than the perennial winter savory. Savory is a useful seasoning that imparts a subtle flavor that tastes like a cross between parsley and thyme. Use it wherever a mixture of dried herbs is called for (in salad dressings, herb breads, soups, and sauces) or as a milder substitute for thyme, oregano, or marjoram. Savory is known traditionally as the bean herb, because its flavor is thought to have a special affinity with most beans. Try it in bean soups and stews. TARRAGON is an expensive herb best known for its role in making an elegant vinegar.

It has a sharp-sweet, anise-like flavor and scent. Tarragon adds a distinctive touch to fresh green vegetables and green salads. Try sprinkling some on fresh peas, green beans, asparagus, or Swiss chard. Tarragon makes ordinary mayonnaise special and adds an unusual touch to omelets and tomato dishes. Tarragon is also used in the preparation of fish and chicken. THYME is a popular herb related to the mints. Even when used sparingly, it imparts a vivid flavor and aroma. Thyme is an important seasoning in classic French and Creole recipes and is good used whenever a mixture of dried herbs is called for. Soups, vinaigrettes, grain and bean dishes, corn dishes, and tomato sauces all benefit from the distinctive flavor of thyme. TURMERIC is the product of a dried, ground, fleshy root and is prized for its brilliant yellow color, much as is saffron, although turmeric is not nearly so expensive. This spice has a unique, rather “woodsy” flavor and scent and is almost invariably one of the main components of curry mixes.

Use it to brighten rice pilafs, curries, corn dishes, pickles, and relishes. For lots more features on healthy lifestyle, explore VegKitchen’s Healthy Vegan Kitchen page. 20 Unusual Uses for Herbs Share on Facebook Tweet on Twitter More than just a garnish. Take these 10 herbs and you’ve got yourself 20 different ways to tackle everyday issues, from keeping mice away to treating the common cold. This list gives you reason to chew shamelessly on fresh tarragon leaves, re-establish Mojito Monday, and pass up your expensive and toxic perfume for slightly green-tinted wrists. Enjoy! Tarragon 1. Toothache Treatment Back in the day, Greeks used to chew on tarragon to numb their mouths from toothache. Instead of reaching for a painkiller, try easing the pain the natural way. If anything, at least your breath will be refreshed! 2. Internal Cleanser Clean yourself from the inside out with tarragon. Tarragon consumption has been linked to increased bile production, which contributes to the elimination of toxins from the body.

Tarragon is packed with tannins, bitters terpenes, flavonoids and coumarin, which are the backbone to its cleansing properties. Mint 3. Mojito Makin’ Make a mint mojito with a kombucha base. With or without alcohol, the herb is the star of this show stopping drink. 4. Keep Mice Away Despite our predilection for the fresh aroma of mint, mice beg to differ. They despise the smell mint so much, they will avoid all areas – even a block of cheese – where mint is scattered. Marjoram 5. Natural Perfume According to mythology, the goddess of love Aphrodite grew marjoram. Because of this, marjoram has been used in many a love potion. Take fresh marjoram leaves and rub them on your wrists and behind your ears. The aroma is sweet and light but with a spicy edge that makes it fitting for both males and females. 6. Bone Building Marjoram offers some 520% of the recommended daily intake of vitamin K, making it one of the richest herbal sources of the vitamin. Vitamin K contributes to healthy bones and preventing the onset of osteoporosis. Rosemary 7.

Mosquito Deterrent Rosemary is a great way to turn an itchy Summer evening into a bug-free one. Grow rosemary in your garden or near an area of your porch where you like to entertain guests or hang out most. Mosquitoes are averse to rosemary and will stay clear. 8. Hair Rinse Rosemary has been associated with hair re-growth and strengthening as well as the elimination of dandruff. Boil a handful of rosemary leaves in two cups of water, let the water cool, and then rinse your hair with the rosemary-infused liquid. Oregano 9. Common Cold Fighter Oregano is an effective treatment for the treatment of colds and to relieve sinus pressure. Oil of oregano, which is available at most health stores, is especially effective. Place a few drops under the tongue or place 2-3 drops in a glass of water or juice before drinking. The oil drains sinuses and reduces inflammation. 10. UTI Treatment Oregano has anti-microbial properties that can fight off E-Coli, the bacteria responsible for urinary tract infections. Oregano oil is the most potent forms of this treatment. Thyme 11.

Lung Booster Thyme contains an oil called thymol that acts as an antiseptic and disinfectant. Add a sprig of thyme to hot water with honey and lemon for a soothing drink that prevents bronchitis and clears lung passageways with each sip. 12. Household Cleaner Because of thyme’s disinfectant properties, the herb can be used to clean around the house in place of toxic, harsh chemical cleaners. Brew fresh thyme in water. Mix water with a light, vegetable-based soap and pour into a spray bottle. Use the liquid to clean kitchen and bathroom surfaces. Basil 13. Fatigue Support Basil is known to help treat adrenal fatigue. Place a few drops of basil oil on clothing to carry the effects with you all day or include some fresh basil at mealtime for a pick-me-up. 14. Acne Treatment Because of its anti-inflammatory and anti-bacterial properties, basil is great for combating acne. Steep fresh basil leaves in hot water for 20-30 minutes. Let the water cool and use a cotton ball to apply the basil-infused liquid to acne-prone areas on your skin. Coriander 15.

Headache Healer Coriander is regarded as a natural way to help get rid of a headache. Grind coriander leaves to release their juices and rub the paste on your forehead to relieve an aching headache. Or, sleep with a coriander leaf on your pillow. 16. Immunity Strengthener Coriander leaves are packed with magnesium, potassium, and fiber. Eat coriander regularly and you will surely boost your overall immunity. Parsley 17. Dark Under-Eye Circle Remover Crushed parsley is a great remedy for ridding dark circles under the eyes. Parsley contains vitamin C, chlorophyll, and vitamin K and many other active compounds that cause it to reduce inflammation and tighten and lighten the skin. 18. Breath Freshener Chew on parsley after dinner, especially if garlic was involved, to remove the stink and leave behind a fragrant and pleasing scent. Saffron 19. Memory Booster Saffron contains a compound called “crocin” that contributes to faster learning and better memory retention. This is especially helpful for those with age-related mental impairments. 20. Colorant A little goes a long way with saffron.

Whether it’s to color a grain dish red or even stain fabrics, adding saffron to the mix will ensure a dark rosy tint. This is a much better option than the overused red 20 coloring, which is derived from crushing red ants. Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen. Top 6 culinary herbs and their uses - Times of India Times of India Sushant Singh Rajput rejects endorsing a condom brand Top 6 culinary herbs and their uses A meal no matter how ordinary, can be made extraordinary by adding fresh, green herbs. Pluck them off the plant in your kitchen or buy them at the grocery store... TNN | Aug 3, 2015, 12.00 AM IST Top 6 Culinary herbs and their uses (Thinkstock photos/Getty Images) A meal no matter how ordinary, can be made extraordinary by adding fresh, green herbs. Pluck them off the plant in your kitchen or buy them at the grocery store, herbs in any form - fresh, preserved or dry , have magical elements to transform simple dishes into flavoursome, delectable delights.

High on aroma and full of flavour, herbs are truly a chef's delight in preparing meals to please all kinds of palates. Head chef, Shivananda Kain of La Brezza and Enoteca Bar, Jaypee Greens Golf Resort and Spa says, "The success of cooking a good meal depends on the flavouring and seasoning, and mixing the right herb with the right food is what makes a chef great." Today, he helps us familiarize with six different kinds of herbs used across Indian and international cuisines. 1. Basil Basil, a popular herb with a mild and sweet flavour that has a name which means 'king' in Greek language. And it is rightly called so because many culinary experts consider it a royal herb. Used primarily for its aroma, basil is used a lot in Indian as well as international cuisines. While freshly plucked basil adds much needed fragrance to the dish, dried basil leaves mostly contribute to the taste. Types of Basil Sweet Basil: One of the most common varieties of basil that is used in tomato based dishes and Italian cuisine. Lemon Basil: Found mostly in Asia and north-eastern Africa and is used predominantly in Thai cuisine .

Thai Basil: Identified with its purple stem and flowery green leaves, Thai basil has a mint-like flavour. Holy Basil: Also known as tulsi , Holy basil is grown in most Indian homes and has many medicinal qualities. Health benefits of Basil - Ensures oxygen carrying capacity in blood - Rich source of powerful antioxidants Popular Basil dishes: Pesto, Basil tea, Tomato Basil soup, Basil pasta salad, fruit salads and Margarita pizza. 2. Parsley Yet another herb that derives its name from Greek language, Parsley is mostly used for garnishing than flavouring. Dark green in colour with stubby stems, when sprinkled over dishes minutes before serving, the aromatic herb plays its role in tempting the taste buds. While its fresh scent accentuates the flavour and of any dish, dried parsley has little or no fragrance at all. Types of Parsley Curly leaf Parsley: Less fragrant and bitter in taste, it is a popular garnishing ingredient for soups and salads. Italian or flat leaf Parsley: Very flavoursome and is used during cooking the dish as it retains its flavour till the end.

Health benefits of Parsley - Its fresh fragrance acts as a brilliant mouth freshener and helps you get rid of bad breath caused by onion and garlic. - Aids in digestion and boosts immunity against infections and common cold - Good source of Vitamin A and Vitamin C - Helps improve delayed menstrual cycles Popular Parsley dishes: Mashed, buttered Parsley potatoes, meat and vegetable soup with Parsley garnishing, Parsley pesto, and grilled trout with lemon. 3. Thyme Thyme releases its strong, pungent flavour very slowly and hence is mostly added to the recipe along with all the other ingredients. The herb is widely used in dishes that involve tossing, sauteing and stewing such as scrambled eggs, salads and soups. Both fresh and dried forms of the herb are popular ingredients for a wide variety of dishes across multiple cuisines. Thyme also contributes greatly to meat and vegetable preparations and is a significant element for marinades. Types of Thyme Thyme comes in as many as 60 varieties, however, there are three most popular kinds that are used extensively across Indian, Italian, French, Spanish, Greek, and even Turkish cuisine.

Garden Thyme: Most common type of Thyme and resembles Lemon Thyme in appearance and flavour. Lemon Thyme: A more pronounced version of Garden Thyme with a strong lemony aroma, it works best with fish dishes. Orange Thyme: Its orange peel flavour is an excellent flavouring for roasted meat and vegetables, chutneys and tea. Health benefits of Thyme - Thyme is antiseptic in nature and when boiled with water and tea, it helps treat throat infections and dry coughs. - A very good source of fibre. Popular Thyme dishes: Spiced Roast Salmon, Thyme and Garlic Chicken, Grilled Chicken Breasts with Lemon and Thyme, and Thyme Au Gratin Potatoes. 4. Rosemary The firm, woody herb with fragrant, needle-like leaves is Rosemary. Bittersweet and lemony in taste, the aromatic herb is popularly used across dishes that involve stuffing or dressing. Besides that, it is also used as a flavouring agent for soups, meat dishes particularly lamb, vegetable platters, and fruit salads. Rosemary leaves are usually minced or crushed well before they're sprinkled on the foods or mixed with spices used for seasoning meats.

Health benefits of Rosemary - Its soothing aroma is a great mood elevator - A natural remedy for migraine - Anti-bacterial and antioxidant properties in Rosemary help cure minor infections and build immunity. Popular Rosemary dishes: Rosemary lamb shanks, Rosemary chicken with potatoes and Rosemary shortbread. 5. Sage Sage in Latin means 'to save' and rightly so because besides being a shrubby culinary herb, it has several healing properties too. Not particularly dark green in colour, it is identified with long, circular leaves and a strong peppery flavour. A relatively flexible herb, sage is used in all three forms - fresh, dry and preserved. In fact, freshly plucked sage is soaked in olive oil and preserved in refrigerator to be used for almost two months. That ways, both the leaves and the oil infusion can be used in salad dressings or sauteing purposes. Sage plays the role of a seasoning ingredient for fatty meats such as poultry and pork, which is during the early phase of cooking. This is mainly because it helps in digestion and ensures a toned flavour. Besides this it also compliments stuffed foods such as risotto, tomato sauces, potatoes and beans.

Health benefits of Sage - Aids in digestion - Highly recommended to treat inflammatory conditions such as rheumatic arthritis and bronchial asthma Popular Sage dishes: Sage and onion stuffing, Sage mashed potatoes, Onion Sage fish sauce, grilled red onion salad with cheese and Sage. 6. Mint Mint is one of the most commonly used and grown ingredients across the world. It is a fresh, flavoursome, lush green herb that comes with a long shelf life so it can be stored in airtight bags for months. Menthol, its core ingredient gives it the characteristic aroma and flavour. The most flexible flavouring agents among all herbs, mint leaves are used from the beginning of the meal until the very end - appetizers, main course, desserts and beverages! So you can add them to soups, salads, lemonades, cocktails, candies, chocolates, teas and more. Not to mention, as a garnish it is by far the prettiest of the lot too. Health benefits of Mint Common Herbs and Their Uses in Cooking Recipes | Use chervil with eggs, salads, vegetables, soups, chicken, fish, herb butter, and cottage cheese.

Chives (Allium schoenoprasum) Try chives in dips, sauces, spreads, garnish, cold chicken, barbecued meats, baked and mashed potatoes, egg dishes, cheese soufflés, salads, carrots, soups, vichyssoise, and herb sandwiches. Cilantro (Coriandrum sativum) Cilantro was made for salads, guacamole, soups, stews, salsas, chutneys, dips, beans, soups, used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines. Coriander (Coriandrum sativum) Coriander can often be found in ginger cookies, curry, Indian dishes, Greek dishes, Asian cooking, pickles, veal, fish, fruit puddings, tea cakes, and apple crumble recipes. Dill weed (Anethum graveolens) Dill weed is yummy in with seafood and shellfish, salads, herb butter, dips, sauces, soups, vegetable stews, fish dishes, vinegars and oils, breads and sandwiches, egg and cheese dishes, green beans, wax beans, and cabbage.

Dill seeds are used in pickling, coleslaw, cakes, breads, and teas. Fennel (Foeniculum vulgare) Fennel goes well with salads, fish, duck, pork, veal, sauces, stuffings / dressings, mayonnaise, flavored butters, and salad dressings. Fennel seeds are used in breads. Lemon grass / Lemongrass (Cymbopogon citratus) Lemongrass is used in soups, sauces, stirfry, chicken, tomatoes, fish, seafood, beef, and Caribbean and Asian dishes (Thai and Vietnamese). Mint (Mentha) Mint goes with carrots, lamb sauce, pea soup, soft cheeses, herb sandwiches, egg dishes, vegetables such as buttered peas, mashed potatoes, mint ice, cold drinks, mint juleps, mint jelly, sauces, tea, garnish, and desserts (mmm mint ice cream).

Oregano (Origanum vulgare) Oregano can be commonly found in meat sauces, tomato sauces, breads, Italian dishes, pizza, casseroles, soups (tomato, pea), pates and poultry dishes, and goes great with veal, egg dishes, salads, beans, rice, and vegetables including cabbage. Parsley (Petroselinum crispum ) Parsley is a natural in fish and meat sauces, salads, soups (vegetable, tomato, fish), dips, vegetables, omelettes and other egg dishes, breads and sandwiches, sausage, stuffing, hamburgers, tuna loaf, potatoes, salad dressings, and, of course, garnishes. Rosemary (Rosmarinus officinalis) Rosemary is delectable in lamb, chicken and poultry sauces, beef and mutton stock, vegetables in particular cauliflower, breads and scones, dumplings, liver pâté, stews, and dressings.

Sage (Salvia officinalis) Look for ways to use sage with stuffing / dressing, soups (Minestrone, chicken), sauces, pork, meatballs, meatloaf, Welsh rabbit, pizza, fish, goose, duck, sausage, casseroles, omelettes, vegetarian stews, salads, and with Brussels sprouts. Savory (Satureja) Try savory with vegetables, dried bean dishes, soups, lentils, eggs, stuffings / dressings, condiments, hamburger, and to add more flavor to gravy. Sorrel (Rumex scutatus) Sorrel is spectacular in cold soups and in white and cream sauces, as well as with salads, vegetables, fish, eggs, poultry, white meats, and goat cheese. Sweet Marjoram (Origanum majorana) Sweet marjoram sings in dishes with peas, stuffings / dressings, soups, salads, sauces, egg and cheese dishes, stews, and fruit salads.

Tarragon (Artemisia dracunculus) Tarragon brings flavor to chicken / poultry, fish sauces and soups, tarragon tartare sauce (tartar sauce), mushrooms, meats, liver, pâté, seafoods, egg dishes, green salads, mayonnaise, cream and butter sauces, salad dressings, vinegars and oils, vegetables (green beans and cauliflower in particular), butter, and cottage cheese. Thyme (Thymus vulgaris) Thyme is terrific in chowders, cheeses, salads, chicken and fish marinades, beef broth, soups (vegetable, chicken), liver, pâté, meatballs, meatloaf, braised rabbit, chicken, stuffing, egg dishes, broccoli, beans, lentil stew, tomatoes, butters, cottage cheese, vinegars and oils. potherb: A plant whose leaves, stems, or flowers are cooked and eaten or used as seasoning. (“potherbs.” The American Heritage Dictionary of the English Language, Fourth Edition.

Houghton Mifflin Company, 2004.) Recommended reading: 6 Exotic Garden Herbs | Growing Herbs and Herb Gardens | HGTV Lemongrass yields a citrusy flavor that tastes like lemon but without a bitter aftertaste. Photo by: Image courtesy of lovelygreens.com Image courtesy of lovelygreens.com Lemongrass yields a citrusy flavor that tastes like lemon but without a bitter aftertaste. No other group of plants offers such a diversity of uses as herbs. Whether for cooking, healing or landscaping, herbs have been grown and cultivated all over the world as far back as African tribal times and beyond. Perhaps what’s most unique about these plants is the amazing number of unusual varieties that are so exotic they seem rare to even the most seasoned expert. Among the culinary types, here are few exotics to consider: ‘Imperial Star’ Globe Artichoke, Cynara scolymys: This edible—both a vegetable and an herb—produces purple rosette buds in mid-summer. Like all artichokes, it’s best eaten by peeling back the cooked leaves from around the bud and scraping the fleshy material off the outer skin.

Use it as a steamed appetizer or add it to pizzas, pasta and sandwiches. Growing: Give it full to part sun. Grows to 3 feet. Keep mulched during summer. Treat as an annual. Curry Plant, Helichryseum italicum: Though it smells like curry powder, this plant has nothing to do with the curry spice, nor is it used in curry dishes. Instead, the sage-like aroma of its young shoots and leaves makes for a tasty ingredient in Mediterranean fish, meat and vegetable dishes. Growing: Prefers full sun and dry, rocky soil. A woody evergreen perennial, it produces clusters of yellow flowers in mid summer. ‘Siam Queen’ Basil, Ocimum basilicum: This licorice-flavored herb is best used in Asian dishes, such as stir fries, because the taste is less peppery and more subtle than the basils common to Italian cuisine. The anise aroma released when rubbing the leaves between your fingers isn’t this herb’s only feature; it also produces beautiful purple blooms. Growing: Give this annual full sun. Grows to 18 inches. Pinch back stems for a fuller plant.

Vietnamese Coriander, Persicaria odorata: A great substitute for cilantro, this culinary herb offers a spicy, peppery taste to dishes, especially pork and stir fries. It’s also good in sauces and salsa. Growing: Prefers full sun. With green pointed leaves it can grow to 3 feet and is a prolific spreader; luckily it can be potted and grown indoors. This herb loves moist conditions. Lemongrass, Cymbopogon citratus: Widely used in Asian and Latin American cuisine, lemongrass offers a light, citrusy flavor that tastes like lemon but without any bitter or acidic aftertaste. Perfect for teas and fish. Growing: This herbaceous plant grows well indoors or out, given full to partial sun. Its natural chemicals also deter mosquitoes. The plant grows quickly and can be easily divided for more plants. ‘Mojito Mint', Mentha x villosa: No doubt you’ve heard of the mojito? Well, here’s the mint that made it famous. Yet, this herb isn’t just for cocktails.

It makes a great seasoning for lamb and other meats as well as confections because it’s mild, and not pungent and sugary sweet like other mints. Growing: Give this herb full to partial sun and, knowing how mints spread, grow it indoors to enjoy its refreshing taste all the time. Basic Spice Checklist | Real Simple Search Basic Spice Checklist Every cook needs a well-stocked spice cabinet, regardless of culinary expertise. Here are the most commonly used herbs, spices, and seasonings, which no kitchen should be without. Check Bay leaves These aromatic, woodsy-tasting leaves are typically sold dried. Choose those with a rich green color. Add whole bay leaves to soups, stews, and marinades; remove before serving. Check Black peppercorns A must-have for their slight pungency. Always pick whole peppercorns over preground versions: The flavor of freshly ground or cracked pepper makes the small effort in preparation well worth it. Check Cayenne pepper Made from a small, spicy red pepper, this is the foundation of many bottled hot sauces. Used frequently in Cajun and Indian recipes. Check Chili powder This is typically made from a blend of dried chilies, cumin, coriander, and oregano.

Delicious in Mexican and Southwestern dishes. Check Cinnamon, ground This warm, aromatic spice has a reddish brown color and a bittersweet flavor. Great for baking as well as adding an earthiness to stews, chilies, and curries. Check Cloves, ground This sweet, rich spice is a staple in holiday baking, especially gingersnaps. Use it sparingly; a little goes a long way. Check Cream of tartar Derived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues. Check Cumin, ground An aromatic, mellow spice, ground from a small seed. Delicious in Middle Eastern and Indian cooking, especially curries. Check Curry powder Up to 20 spices—including coriander, cumin, and turmeric—can make up this popular Indian blend. The Madras variety has more heat. Check Ginger, ground Ground ginger has a more intense and astringent taste than fresh ginger. Keep it on hand for baking. Check Kosher salt A type of coarse salt usually made without the addition of iodine.

Use it in place of table salt for seasoning recipes; the larger crystals are easier to pinch with your fingers, allowing for greater control of seasoning. Check Nutmeg, whole A delicate, warm spice frequently used in baking. Also a common addition to baked winter squash, béchamel sauce, and spinach dishes. Check Oregano, dried A member of the mint family, this robust herb is commonly used in Mediterranean, South American, and Cajun cooking. Check Paprika A powder made from ground sweet red pepper pods, this is available in sweet and hot varieties. (If the type is not indicated on the bottle, it’s most likely sweet.) With a rich red color and a smooth texture, Hungarian paprika is of the highest quality. Use the spice to season meat, seafood, and vegetables. It also makes for a nice garnish on deviled eggs. Check Crushed red pepper Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas. Check Rosemary, dried With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes. Check Sesame seeds These versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes.

The seeds are especially flavorful and aromatic when toasted. Store them in the freezer: Because of their high oil content, the seeds can quickly become rancid. Check Thyme, dried This fragrant herb lends a delicate flavor to meat, poultry, and vegetables. It’s popular in Mediterranean, Cajun, and Creole cuisines. Check Vanilla extract A baking essential made by soaking vanilla beans in alcohol. Opt for the pure rather than the imitation variety, which often has additives and an unnatural flavor. The Real Simple Checklist App Create your own to-do lists from scratch or use the 100+ customized lists we’ve created to help you in any situation. Get the app. With this free download, you will be able to: Get organized with 15 free Real Simple Checklists Share tasks with your friends and family Create your own custom checklists Receive helpful tips and advice from Real Simple editors Set reminders on tasks so you won't forget anything

Question: Which common kitchen herb is used in a Mojito?
Answer: Mint